UNIVERSITY   OF   CALIFORNIA 

COLLEGE    OF    AGRICULTURE 
AGRICULTURAL   EXPERIMENT  STATION 

CIRCULAR  No.  232 
March,  1922 

HARVESTING  AND   HANDLING   CALIFORNIA   CHERRIES 
FOR  EASTERN  SHIPMENT 

By  WILLIS  P.  DUEUZ 


The  successful  harvesting  and  handling  of  cherries  for  Eastern 
shipment  present  great  difficulties  and  require  painstaking  methods. 
The  fruit  ripens  on  the  tree  and  deteriorates  rapidly  after  picking. 
It  must  therefore  be  handled  quickly  and  with  care. 

Cherry  production  in  California  is  rapidly  increasing.  During 
the  last  five  years  there  has  been  a  steady  gain  in  car-lot  shipments, 
from  330  cars  in  1917  to  665  cars  in  1921.1  In  1920  there  were 
347,572  trees  of  non-bearing  age  and  657,470  trees  of  bearing  age.? 
These  figures  indicate  an  early  increase  in  the  number  of  fruiting  trees 
and  much  consideration  must  be  given  to  the  disposal  of  the  crop. 

During  the  season  of  1921  the  Division  of  Pomology  conducted  a 
survey  of  the  cherry  districts  of  the  state  with  a  view  of  determining 
the  best  methods  of  picking,  packing,  and  handling  the  crop.  A  num- 
ber of  successful  cherry  growers,  who  have  developed  highly  efficient 
methods,  were  consulted  and  their  systems  analyzed.  This  circular 
gives  a  detailed  account  of  the  operations  found  to  be  most  satisfac- 
tory.3 

HARVESTING 

When  to  Pick 

The  sweet  cherry  is  picked  when  nearly  mature,  that  is,  when 
practically  all  the  changing  of  starch  to  sugars  has  ceased,  and  the 
fruit  has  attained  the  color  characteristic  of  the  variety.  The  picker 
must  be  acquainted  with  the  different  varieties  to  know  when  each  has 
the  proper  color  and  maturity. 


i  Beports  of  the  Pacific  Fruit  Express  Company  and  California  Fruit  Dis- 
tributors. 

2  Fourteenth  Census  of  the  United  States.     Bulletin,  Agriculture :  California. 

3  The  writer  is  indebted  to  the  following  individuals  for  information  and  data 
contained  in  this  circular:  M.  Sharpe,  F.  B.  MeKevitt,  Jr.,  A.  G.  Tucker,  C.  Col- 
lins, H.  Bassford  of  Vacaville;  B.  H.  Bancroft,  F.  S.  Jones  of  Cordelia;  W.  S. 
Killingsworth,  F.  W.  Read  of  Sacramento;  and  D.  Howcroft  of  Newcastle. 


UNIVERSITY  OF   CALIFORNIA EXPERIMENT  STATION 


The  following  table  shows  the  approximate  relative  dates  of  ripen- 
ing in  the  Sacramento  Valley  :4 

Variety  Time  of 

Early  Purple  Guigne April  20 - 

Early  Chapman April  20  - 

Knight's  Early  Black April  25  - 

Burbank    May      1- 

Advance     May      5- 

Eockport May      5- 

Black  Tartarian May      7- 

Black  Eagle  May      8- 

Bing May   18- 

Napoleon   (Eoyal  Ann)  May    19- 

Centennial   May  20- 

Black  Republican   (Black  Oregon)  May   26- 

Lambert     June     5  - 


pening 

May 

1 

May 

10 

May 

10 

May 

20 

May 

15 

May 

15 

May 

25 

May 

20 

June 

5 

June 

10 

June 

10 

June 

15 

June 

23 

Fig.  1. — The  cherry  picking  cup. 

At  the  first  picking  only  a  few  of  the  fruits  are  selected.  At  the 
second  picking  the  bulk  of  the  crop  is  removed  from  the  tree,  and  the 
balance  at  the  third  and  fourth  pickings.  The  condition  of  the 
weather  influences  the  time  of  harvesting.  Cherries  should  be  picked 
only  when  dry,  for  wet  fruit  quickly  develops  brown  rot  and  mildew, 
and  one  moist  cherry  may  spoil  a  whole  box. 


How  to  Pick 
All  cherries  for  shipment  must  be  picked  with  the  stems  attached. 
If  the  stems  are  removed,  juice  exudes,  and  the  fruit  quickly  deterio- 
rates. In  picking,  a  cherry  is  grasped  at  the  base  of  the  pedicel  with 
the  thumb  and  forefinger  and  turned  back  against  the  spur.  Care 
should  be  exercised  not  to  break  off  the  unripe  fruits  or  to  injure  the 
fruit-spur.  Both  hands  are  used  in  the  picking  operation,  one  to 
remove  the  fruit  and  the  other  to  hold  the  branch. 


*  Courtesy  of  California  Fruit  Exchange. 


CIRCULAR  232]  HANDLING   CHERRIES   FOR  EASTERN   SHIPMENT  3 

Picking  Equipment 
Picking  Receptacles. — There  are  several  types  of  picking  recep- 
tacles now  in  use.  The  galvanized-iron  cherry  picking  cup  (Fig.  1) 
which  straps  to  the  waist  of  the  picker  is  the  best.  It  has  a  convenient 
shape  and  such  a  volume  that  the  fruit  is  not  crushed  by  its  own 
weight ;  it  is  easily  carried  and  allows  the  use  of  both  hands  in  picking. 
Some  growers  prefer  the  ten-pound  picking  pail  or  basket,  but  these 
are  too  deep  for  cherries  and  do  not  allow  freedom  of  the  hands,  unless 
suspended  on  the  ladder  or  tree. 


Fig.  2. — Cherry  pickers  at  work.  Note  the  type  of  tripod  ladders  and  correct 
manner  of  placing  same  under  the  tree.  Picker  at  right  is  using  a  picking  hook 
to  bring  a  branch  within  reach.  Note  the  picking  cups  strapped  to  the  waists  of 
the  pickers. 

Delivery  Containers. — A  galvanized-iron  water  pail  is  commonly 
used  for  delivering  the  fruit  to  the  packing  house.  This  is  filled  from 
the  picking  cup.  Some  growers  prefer  to  use  the  same  pail  or  basket 
for  both  picking  and  delivering  to  the  packing  house.  Other  growers 
use  lug  boxes,  which  are  satisfactory,  provided  they  are  only  partly 
filled. 

Ladders. — The  tripod  or  three-legged  ladder  has  come  to  be  com- 
monly accepted  for  orchard  use.  (Fig.  2.)  There  are  many  styles 
of  this  ladder,  most  of  which  are  satisfactory.  The  ladder  should  be 
well  constructed,  of  first-class  material,  and  light  enough  to  be  handled 
by  the  picker. 


4  UNIVERSITY  OF   CALIFORNIA EXPERIMENT  STATION 

Picking  Hook. — A  picking  hook  made  from  a  forked  branch  aids 
the  picker  to  bring*  branches  within  reach.     (Fig.  2.) 

Handling  the  Picking  Crew 

A  Good  Foreman. — The  picking  foreman  is  the  most  important 
man  in  the  orchard  at  harvest  time.  He  should  have  a  broad  knowl- 
edge of  the  work  and  of  the  characteristics  of  the  different  varieties. 
He  must  be  thoroughly  acquainted  with  the  orchard.  He  must  be  able 
to  instruct  the  pickers  properly  and  to  carry  out  a  systematic  plan 
for  getting  the  fruit  harvested  in  the  right  condition.  Fruit  that 
comes  to  the  packing  house  green  or  over-ripe  indicates  that  the  fore- 
man is  not  capable. 

Work  of  the  Pickers. — Each  picker  is  supplied  with  a  ladder,  a 
picking  hook,  and  a  picking  cup.  A  number  is  painted  on  the  cup  for 
the  identification  of  the  picker  who  is  known  by  this  number  through- 
out the  season.  The  pickers  work  in  pairs  and  each  pair  is  assigned  to 
trees  or  rows  of  trees  by  the  foreman. 

Empty  delivery  pails  are  left  near  the  pickers  by  the  field  man  who 
also  collects  the  harvested  fruit.  As  each  picker  fills  a  delivery  pail 
from  his  picking  cup,  he  chalks  his  number  on  its  side,  or  places  a 
numbered  card  in  it.  It  is  considered  best  to  use  numbered  cards  since 
chalk  marks  must  be  washed  off  before  the  buckets  are  returned  to  the 
pickers.  Care  should  be  taken  that  the  full  pails  are  kept  in  the  shade 
until  hauled  away. 

Paying  the  Pickers. — The  best  results  in  picking  cherries  are 
obtained  when  the  pickers  are  paid  by  the  hour  rather  than  by  the 
amount  of  fruit  picked.  Both  systems  have  been  tried  in  large  oper- 
ations and  it  is  the  general  observation  that  a  better  quality  of  fruit 
is  secured  when  the  pickers  have  no  inducement  to  rush  through  the 
work.  The  amount  of  fruit  picked,  however,  is  tallied  each  day  and 
any  picker  found  considerably  below  the  average  must  show  good 
reason  for  the  shortage.  The  pickers  should  average  about  ten  pounds 
an  hour.  The  hourly  pay  for  pickers  during  the  season  of  1921  was 
on  the  average  thirty  cents. 

Hauling  to  the  Packing  House 

Cherries  should  be  transferred  to  the  packing  house  with  the  least 
possible  delay.  The  orchard  truck  or  wagon  should  be  ' '  easy  riding, ' ' 
built  low  to  facilitate  loading  and  unloading,  and  large  enough  to 
carry  from  eight  to  twelve  hundred  pounds  of  fruit.  The  fruit  is 
loaded  on  the  truck  or  wagon  by  field  boys  who  collect  the  delivery 
pails  and  distribute  empty  ones. 


CIRCULAR  232]  HANDLING   CHERRIES   FOR  EASTERN   SHIPMENT  5 

PACKING 

The  Packing  House 

There  are  many  types  of  structures  in  use  as  cherry  packing  houses, 
ranging  from  tents  and  sheds  to  permanent  and  well-equipped  build- 
ings. Each  grower  must  determine  for  himself  the  kind  that  will  best 
suit  his  needs.  A  well-built  frame  building,  providing  good  light  and 
ventilation  is  a  desirable  packing  house.  It  should  be  large  enough 
to  accommodate  packing  tables,  nailing  presses,  shook  and  boxes,  with- 
out crowding  the  packers  or  obstructing  the  handling  of  the  fruit.  It 
should,  preferably,  have  a  wooden  floor,  with  platforms  approximately 
of  the  same  height  as  the  wagons  and  trucks  used  in  handling  the  fruit. 


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Fig.  3. — Interior  of  packing  house.  Note  arrangement  of  packing  tables  and 
packing  trays. 

Arrangement. — The  packing  house  should  be  arranged  in  such  a 
way  that  the  fruit  will  pass  through  the  various  operations  of  unload- 
ing, delivering  to  the  packers,  packing,  inspecting,  nailing,  stacking, 
and  finally  loading  so  that  there  will  be  the  least  amount  of  lost  motion. 
By  a  systematic  arrangement  of  equipment  in  the  packing  house  the 
cost  of  handling  is  reduced  to  the  minimum. 


Equipment 

Packing  Tables. — The  best  tables  are  low  enough  to  enable  the 
packers  to  sit  while  working.  They  may  be  either  three  or  six  feet 
wide,  for  single  or  double  rows  of  packers,  respectively,  and  from 
twenty  to  thirty  feet  long.  A  shelf  about  one  foot  wide  and  about 
two  feet  above  the  top  of  the  table  is  convenient  for  empty  boxes. 
(Fig.  3.)     Small  portable  trays  placed  on  the  table  are  used  to  hold 


D  UNIVERSITY  OF   CALIFORNIA EXPERIMENT  STATION 

the  cherries  for  packing.  These  trays  keep  the  cherries  clean  and  do 
not  hold  so  many  that  they  will  be  crushed.  On  the  side  of  each  tray 
is  an  arm  to  support  one  end  of  the  box  while  being  packed. 

Inspection  and  Nailing  Tables. — The  bottom  and  top  of  each  packed 
box  of  cherries  should  be  inspected.  Tables  should  be  supplied  for 
examining  the  packed  boxes  before  the  bottom  piece  is  nailed.  The 
nailing  bench  should  be  solidly  built  and  fitted  with  forms  to  hold  the 
box  and  the  lid  in  place  while  being  nailed.  (Fig.  4.)  It  should 
adjoin  the  inspection  table. 


Fig.  4. — Nailing  the  packed  box.  A  form-  is  used  to  hold  the  box  and  lid  in 
place  for  nailing.  Note  the  bolt  opposite  the  center  of  the  box,  which  prevents 
crushing  the  fruit  while  the  center  is  being  nailed.  A  nail  stripper  greatly  facili- 
tates nailing. 


Platform  Scales. — A  set  of  officially  tested  scales  is  essential  in 
every  packing  house  for  determining  whether  containers  have  the  re- 
quired minimum  weight  or  are  far  in  excess.  The  scales  should  be 
near  the  inspectors  for  convenience. 

Nail  Strippers. — A  nail  stripper  should  be  used  in  all  fruit-packing 
houses.  (Fig.  4.)  Soapstone  or  talcum  powder  is  used  in  the  stripper 
so  that  the  nails  will  slip  easily  into  place. 

Rubber  Stamps. — The  state  standardization  law  requires  that  all 
boxes  of  cherries  be  properly  labeled  with  the  variety  and  style  of 


CIRCULAR  232]  HANDLING   CHERRIES   FOR  EASTERN   SHIPMENT  7 

pack.5  There  is  no  more  satisfactory  way  of  supplying  this  informa- 
tion than  by  the  use  of  rubber  stamps  bearing  the  name  of  the  variety 
and  the  number  of  rows  in  the  box,  e.g.,  "Chapman,"  ''11  rows." 

Supplies 

Box  Materials. — It  is  believed  by  the  writer  that  California  cher- 
ries should  be  shipped  in  either  the  standard  cherry  (ten-pound)  box, 
for  packed  fruit,  or  the  peach  size  (twenty-pound)  cherry  lug,  for 
unpacked  fruit.  The  ' '  Chadbourne-Lambert "  cherry  lug  is  very 
satisfactory,  but  has  not  yet  been  standardized.  The  standard  cherry 
lug  or  "Schute"  lug  may  also  be  used  for  unpacked  fruit,  but  this 
container  is  gradually  being  discarded  for  the  peach-size  cherry  lug. 
Carton  containers  may  be  used  for  fancy  trade.  The  California  or 
' '  Los  Angeles ' '  lug  is  too  deep  for  cherries  and  should  not  be  used. 

Dimensions  of  Cherry  Containers 

Depth  Width  Length 

Name  inside,  inside,  outside, 

inches  inches  inches 

Standard  cherry  box 2^4  9  19% 

Peach-size  cherry  lug 4%  11%  19% 

''Chadbourne-Lambert"  lug  3  11%  19% 

Standard  cherry  lug 4%  9  19% 

California  lug  5%  14  17y2 

These  boxes  come  in  the  knock-down  form  commonly  called 
"shook."  Cherry  boxes  should  be  made  of  good,  clean,  smooth,  wood, 
with  inside  edges  beveled  the  least  bit.  In  ordering,  the  grower  need 
only  specify  the  type  desired.  The  following  specifications  should  be 
conformed  to : 

Standard  (Ten-Pound)   Cherry  Box 

Ends  and  center,  3  pieces %"  X  2*4"  X  9" 

Sides,  2  pieces.... 3/16"  x  214"  X  l$%" 

Top,  1  piece %6"  X  9"      X  19%" 

Bottom,  1  piece %G"  X  8%"  X  9" 

Cleats,  2  pieces %"  X     %"  X  9" 

Peach  Size   (Twenty-Pound)   Cherry  Lug 

v  ..        Ends  and  center,  3  pieces %"  X  4"      X  liy2" 

Sides,  2  pieces %"  X  4"      X  193,4" 

Top  and  bottom,  4  pieces 14"  X  5%"  X  19%" 

Cleats,  4  pieces %"  X     %"  X  ll1^" 

Use  cement  coated  4d  special  orange  box  nails,  28  per  box. 

5  California  Fruit  and  Vegetable  Standardization  Act.  Copies  of  this  law  may 
be  obtained  from  the  State  Department  of  Agriculture,  Sacramento. 


8  UNIVERSITY  OF   CALIFORNIA EXPERIMENT  STATION 

Labels. — It  is  required  by  law  that  all  containers  of  fresh  fruit 
shall  bear  the  name  of  the  orchard  where  the  fruit  was  produced,  the 
post-office  address  thereof,  or  the  name  of  the  person,  firm,  company, 
corporation  or  organization  that  ships  it,  and  the  minimum  net  weight. 
Such  facts  are  generally  printed  on  a  lithographed  label  which  is 
pasted  on  the  end  of  the  box  by  the  shipper,  or  sometimes  stamped  or 
stenciled  on  the  ends  when  the  shook  is  made  at  the  factory.  It  is  the 
opinion  of  the  writer  that  a  simple  yet  attractive  label  in  two  or  three 
colors,  bearing  a  design  relating  to  the  fruit  contained,  is  to  be  pre- 
ferred to  a  plain  stamped  or  stenciled  design  or  label. 

Waxed  Paper. — Four  pieces  of  waxed  paper  are  used  in  packing 
the  lug  boxes.  This  serves  to  keep  the  "face"  clean  and  bright,  as 
well  as  to  prevent  the  cherries  from  slipping  through  the  openings 
between  the  top  and  sides.     (Fig.  8.) 

Personnel  of  the  Packing  House 

Foreman  and  Assistants. — The  management  of  the  packing  house 
should  be  entrusted  to  a  man  who  understands  every  detail  of  packing 
and  preparing  the  fruit  for  shipment.  He  must  be  one  who  can 
assume  responsibility  and  get  maximum  results  from  the  packing-house 
crew.  He  should  be  assisted  by  men  or  women  of  considerable  experi- 
ence in  the  various  packing-house  operations,  their  number  depending 
upon  the  size  of  the  crew.  In  packing  cherries,  forewomen  are  gen- 
erally employed  to  supervise  the  packers. 

Packers. — Women  or  girls  are  employed  as  packers  in  most  cherry 
packing-houses,  because  the  operation  is  delicate  and  painstaking. 
They  usually  are  more  careful  and  develop  greater  speed  than  men. 
Numbers  or  letters  are  assigned  so  as  to  identify  careless  packers  and 
to  keep  record  of  the  number  of  boxes  each  packs. 

The  packers  are  paid  either  by  the  hour  or  by  the  box.  The  indi- 
vidual grower  must  decide  which  system  he  prefers.  Paying  by  the 
box  results  in  more  packed  boxes,  but  unless  carefully  inspected,  the 
pack  may  be  inferior.  During  the  season  of  1921  the  price  paid  for 
packing  was  eighteen  cents  a  box  or  thirty  cents  an  hour.  The  average 
number  of  boxes  packed  ranges  between  fifteen  and  twenty  in  ten 
hours.  There  are  a  few  expert  packers  who  develop  a  speed  of  thirty 
boxes  but  this  is  exceptional. 

Inspectors  and  Nailers. — Careful  and  capable  men  should  be  em- 
ployed for  inspecting  and  nailing  the  packed  boxes.  Great  responsi- 
bility rests  upon  these  men  because  they  are  the  last  to  see  the  fruit 
before  it  is  opened  on  the  market.  Each  box  as  it  comes  from  the 
packer  must  be  critically  scrutinized  for  any  bruised  or  blemished 


CIRCULAR  232]  HANDLING   CHERRIES   FOR  EASTERN   SHIPMENT  9 

fruit  or  irregularity  in  the  pack.  Inspectors  should  never  fail  to  cor- 
rect or  return  an  improper  pack.  Generally  the  same  person  does  both 
inspecting  and  nailing;  but  in  the  largest  packing  houses,  where  the 
amount  of  fruit  handled  is  great,  it  is  preferred  to  have  one  or  two 
individuals  assigned  strictly  to  inspection.  In  the  latter  case  the 
nailers  are  charged  only  with  applying  the  bottoms.  This  is  followed 
by  a  final  inspection  of  the  top  or  "face"  which  is  conducted  by  the 
chief  inspector. 

Helpers. — Other  operations,  such  as  unloading,  delivering  fruit  to 
the  packers,  supplying  the  empty  boxes,  punching  packers'  tickets, 
transferring  packed  boxes  to  the  inspection  table,  filling  the  lug  boxes, 
removing  the  cull  fruit,  and  loading  are  performed  by  floor  boys. 

Box  Makers. — Making  up  the  shook  is  generally  arranged  for  by 
contracting  with  expert  box  makers,  who  travel  through  the  fruit  sec- 
tions during  the  harvest  season.  Some  growers  employ  local  men  or 
boys  who  are  proficient  nailers  for  this  work.  Box  makers  are  usually 
paid  by  the  piece  rather  than  by  the  day  or  hour.  In  1921  one  cent 
a  box  was  the  usual  rate  of  pay. 

Packing-House  Operations 

Labeling. — Labeling  is  most  conveniently  done  before  the  boxes 
are  made.  The  lithographed  labels  should  be  removed  from  their 
bundles  and  spread  out  in  water  for  at  least  twelve  hours  before  past- 
ing in  order  that  the  paste  will  thoroughly  penetrate  the  paper.  If 
the  labels  are  put  on  dry  they  curl  and  drop  off  when  the  paste  dries. 
The  paste  should  be  mixed  about  twelve  hours  before  application  so  it 
will  stick  well.  A  convenient  device  for  labeling  is  a  form  or  slide 
of  such  depth  and  width  as  to  accommodate  the  end  pieces  and  long 
enough  to  contain  from  thirty  to  fifty  ends.  This  is  constructed  as  a 
table  raised  about  three  and  a  half  feet  from  the  floor. 

The  end  pieces  are  placed  side  by  side  in  this  slide  and  the  paste  is 
applied  with  a  wide  brush  to  the  entire  row.  The  labels  are  then  taken 
from  the  water  and  carefully  placed  on  the  end  pieces.  The  excess 
paste  is  washed  off  with  a  brush  and  clean  water.  The  ends  must  then 
be  dried.  This  is  done  by  stacking  them  or  placing  them  on  trays 
until  dry. 

One  person  labels  and  stacks  on  the  average,  about  fifteen  hundred 
ends  in  ten  hours.  The  cost  of  labeling  averages  about  thirty  cents 
for  one  hundred  ends. 

Making  the  Boxes. — Boxes  are  made  at  a  specially  constructed 
bench,  which  is  fitted  with  a  form  to  hold  the  end  and  center  pieces 
in  place  while  the  top  piece  is  nailed  on.     The  box  maker  selects  one 


JO  UNIVERSITY  OF   CALIFORNIA EXPERIMENT  STATION 

labeled  end  piece,  and  two  plain  pieces  for  the  center  and  opposite 
end,  and  places  them  in  their  proper  positions  in  the  form.  He  then 
places  the  top  piece  squarely  on  the  ends  with  a  cleat  at  each  end, 
secures  nails  from  the  nail  stripper,  and  proceeds  to  drive  the  nails, 
sending  each  one  into  the  wood  with  a  single  stroke.  The  nails  are 
driven  flush  with  the  surface  of  the  wood  and  not  sunk.  All  nails 
whose  points  are  exposed  should  be  withdrawn.  The  half -finished  box 
is  removed  from  the  form  and  placed  on  a  loAver  shelf  where  the  side 


Fig.  5. — Delivery  pails  full  of  fruit  awaiting  to  be  transferred  to  the  packers. 
Observe  the  pickers'  numbers  chalked  on  the  pails.  Inspection  table  in  the  back- 
ground. 

pieces  are  nailed  on.  The  box  maker  stacks  the  completed  boxes  behind 
him.  Expert  box  makers  construct  as  many  as  nine  hundred  boxes 
per  day,  while  a  good  average  is  about  five  hundred. 

Receiving  and  Supplying  Fruit  to  the  Packers. — The  cherries  are 
unloaded  from  the  orchard  wagon  at  the  packing  house  door  by  the 
driver  assisted  by  the  floor  boys.  The  picker's  number  on  each  bucket 
is  noted  and  tallied  by  one  of  the  assistants.  The  pails  of  fruit  are 
stacked  on  the  floor  near  the  packing  tables.  (Fig.  5.)  As  the  packers 
call  for  fruit  the  floor  boys  take  the  pails  and  empty  them  into  the 
packing  trays,  being  careful  to  pour  the  cherries  out  gently. 

Packing  the  Standard  Cherry  Box. — The  empty  box  is  placed  so 
as  to  incline  toward  the  packer'  at  an  angle  of  about  thirty  degrees. 


CIRCULAR  232]  HANDLING   CHERRIES   FOR  EASTERN   SHIPMENT 


11 


The  first  essential  in  packing  is  careful  grading  and  sizing.  The  fruit 
must  be  selected  for  uniformity  of  maturity,  color,  and  size.  Fruit 
that  is  green,  over-ripe,  deformed,  cracked,  bruised,  without  stems,  or 
blemished  in  any  way  is  put  in  the  cull  box.  The  top  layer  or  ' '  face ' ' 
of  each  section  of  the  box  is  packed  first.  Cherries  of  the  same  size 
are  carefully  placed  on  their  sides,  with  the  flat  surface,  which  has  the 
black  line  in  the  suture,  up,  and  with  the  stems  toward  the  packer. 


Fig.  6. — Various  steps  in  packing  the  cherry  box.     (a)   Starting  the  pack,  note 
packing  tray.     ( b )  Box  ' '  faced ' '  with  two  layers  of  cherries. 


12 


UNIVERSITY   OF   CALIFORNIA EXPERIMENT  STATION 


Holding  the  fruit  in  position  with  one  hand  and  selecting  fruit  with 
the  other,  the  packer  arranges  the  cherries  in  line  across  the  end  of 
the  box  (Fig.  6a.)  Each  successive  row  is  placed  in  direct  alignment 
(straight  pack)  with  the  preceding  one.  Having  packed  the  first  layer 
in  this  manner,  the  second  layer  or  "double  face"  is  packed  by  placing 
cherries  in  the  spaces  formed  by  the  first  layer.  (Fig.  66.)  The  box 
is  then  reversed  and  the  other  section  is  packed  in  like  manner.  This 
done,  the  box  is  placed  on  the  level  and  filled  with  cherries  without 


Fig.  7. — Packed  cartons,  bottom  and  top  views. 


regard  to  definite  alignment.  The  bottom  of  the  pack  is  neatly  fin- 
ished off  so  that  the  corners  and  sides  of  the  box,  especially,  are  well 
filled  and  no  fruits  or  stems  extend  over  the  edges  of  the  box.  The 
completed  pack  is  then  marked  with  the  packer's  number. 

When  carton  sub-containers  are  used  in  the  ten-pound  box  each 
carton  is  packed  as  described  for  the  box  and  when  completed  the 
bottom  is  folded  over  and  fastened.     (Fig.  7.) 

Filling  the  Lugs. — Cherries  that  are  too  small,  slightly  overripe, 
or  for  other  reasons  not  suited  for  box  packing,  may  be  shipped  in  the 
peach-size  (twenty-pound)  lug.  The  cherries  should  be  just  as  care- 
fully graded,  however,  as  when  packing  the  ten-pound  box.  This 
container  should  not  be  used  for  inferior  and  carelessly  sorted  fruit. 
Like  the  ten-pound  box,  the  top  is  packed  first,  after  being  first  lined 
with  four  pieces  of  waxed  paper.  (Fig.  8.)  Each  section  of  the 
box  is  filled  without  regard  to  definite  arrangement.  The  corners  and 
sides  especially  should  be  well  filled  and  the  bottom  neatly  finished 
off  so  that  no  fruits  or  stems  hang  over  the  edges.     To  be  assured  of 


Circular  232]       handling  cherries  for  eastern  shipment 


13 


the  minimum  weight,  the  box  should  be  placed  on  the  scales.  The 
gross  weight  should  be  at  least  2iy2  pounds  and  not  over  23  pounds 
for  the  peach-size  lug.  If  outside  of  these  limits  correction  should  be 
made.  The  bottom  pieces  are  nailed  on  and  the  box  stamped  with  the 
name  of  the  variety  contained.  It  is  not  inspected  again  as  is  the 
ten-pound  box. 


rig.  8. 

paper. 


-Peach  size  cherry  lug,  top  view.     Observe  manner  of  placing  waxed 


The  "Chadbourne-Lambert"  lug  is  filled  in  the  same  manner  as 
the  peach-size  lug.  The  standard  cherry  lug  or  "Schute"  lug  is 
packed  like  the  standard  cherry  box,  being  "faced"  and  "double- 
faced"  with  rows  of  cherries.     (Fig.  9). 

Fruit  from  the  Packers. — When  a  packer  has  finished  packing  a 
box  she  calls  her  number  and  a  floor  boy  comes  to  her,  who  punches 
her  ticket  and  removes  the  packed  box  to  the  inspection  table. 


14 


UNIVERSITY  OF   CALIFORNIA EXPERIMENT  STATION 


Inspection  and  Nailing. — The  pack  of  the  standard  cherry  box 
should  receive  very  careful  examination.  The  bottom  of  the  pack  is 
considered  first;  attention  being  given  to  neatness,  fullness,  and  com- 
pactness. If  the  bottom  is  not  properly  packed  the  "face"  will  not 
keep  its  alignment  and  position.  If  there  is  any  shortcoming  in  this 
connection  the  box  must  be  corrected  by  the  inspector  or  returned 
to  the  packer.  Only  satisfactory  packs  are  nailed.  (Fig.  4.)  The 
bottom  piece  being  applied,  the  box  is  next,  passed  to  the  chief  and 


Fig.  9. — The  standard  (Schute)  cherry  lug  is  "faced"  in  the  same  manner 
as  the  box.  This  container  is  considered  too  deep  for  cherries.  Note  the  excessive 
bulge  on  the  bottom,  resulting  from  the  weight  of  the  contents. 


final  inspector  who  pries  one  end  of  the  lid  open  and  inspects  the  top 
of  the  pack.  (Fig.  10.)  The  greatest  pains  should  be  exercised  in 
this  operation,  for  it  is  the  "face"  which  determines  the  sale  of  the 
box.  Stains  on  the  lid  signify  crushed  cherries  and  these  must  be 
found  and  replaced  with  perfect  fruits  and  the  stains  on  the  box 
scraped  off.  The  pack  should  be  level  and  in  perfect  alignment 
throughout,  with  uniform  color  and  maturity.  (Fig.  11.)  Stems 
showing  through  should  be  put  out  of  sight.  A  light  feather  duster 
applied  to  the  face  improves  the  appearance  and  finish  of  the  pack. 


CIRCULAR  232]  HANDLING   CHERRIES   FOR  EASTERN   SHIPMENT  15 

(Fig.  10.)  A  pack  that  cannot  be  quickly  corrected  by  the  inspector 
is  returned  to  the  person  who  packed  it.  Those  that  need  only  minor 
corrections  are  attended  to  by  the  inspector.  Having  found  the  box 
satisfactory  the  inspector  notes  the  variety  and  number  of  rows,  and 
nails  down  the  lid. 

Stamping. — Stamping  is  done  by  the  final  inspector  or  his  assistant. 
The  variety  and  number  of  rows  in  the  pack  are  placed  on  the  end  of 
the  box  by  means  of  rubber  stamps. 


Fig.  10. — Inspecting  the  packed  box.  Stains  on  the  lid  indicate  crushed  fruit. 
A  feather  duster  run  over  the  '  *  face ' '  improves  the  appearance  of  the  pack. 

Stacking. — The  completed  boxes  are  stacked  according  to  variety 
and  size  of  fruit  to  facilitate  convenient  counting  and  loading.  The 
boxes  are  placed  on  top  of  each  other,  care  being  taken  to  place  each 
box  squarely  on  the  one  beneath,  so  that  the  top  box  rests  on  the  cleats 
of  the  lower  box  and  not  on  the  bulge.  Wherever  stacked,  the  bulge 
of  the  bottom  box  must  not  be  allowed  to  rest  on  the  floor,  but  elevated 
on  a  small  rack  made  for  the  purpose. 

LOADING    FOR    SHIPMENT 

Delivery  to  the  Cars 

The  packed  boxes  are  delivered  to  the  cars  by  wagon  or  automobile 

truck.     The  conveyance  should  be  "easy  riding"  to  prevent  bruising 

the  fruit.    By  all  means  the  load  should  be  snug  so  at  all  times  each 

box  will  rest  upon  the  cleats  of  the  one  below  it.    The  load  should  be 


16 


UNIVERSITY  OF   CALIFORNIA EXPERIMENT  STATION 


covered  with  a  light  canvas  to  protect  it  from  the  heat  of  the  sun  and 
the  dust  of  the  road.  If  possible,  hauling  should  be  done  during  the 
cool  part  of  the  day.  If  there  is  a  railroad  siding  at  the  packing  house, 
the  packed  boxes  are  transferred  direct  to  the  car  by  means  of  a  hand 
transfer  or  "grab"  truck,  which  increases  the  ease  and  rapidity  of 
loading. 


Fig.  11.- 
inspection. 


-A  satisfactory  box  ready  for  final  nailing.    Boxes  at  the  left  awaiting 


Loading  the  Cars 


Cherries  are  shipped  East  in  express  cars  or  refrigerator  cars. 
The  express  cars  are  supplied  with  small  ice  chests  which  hold  ten  to 
twelve  standard  cherry  boxes.  The  cherries  shipped  in  refrigerator 
cars  are  kept  cool  by  ice  in  the  bunkers  at  each  end  of  the  car. 

Most  cherries  are  shipped  in  refrigerator  cars,  the  loading  of  which 
is  a  specialized  trade.  In  order  to  secure  the  minimum  freight  rates 
to  Eastern  points,  twenty-six  thousand  pounds  must  be  loaded  in  each 
car.  As  a  packed  cherry  box  is  estimated  at  eleven  pounds  gross,  this 
requires  at  least  2364  boxes  for  a  car. 

In  loading  a  car,  the  first  row  of  boxes  is  placed  across  the  floor 
against  the  end  of  the  car,  leaving  equal  space  between  boxes  and  the 
sides  of  the  car.  Succeeding  boxes  are  stacked  fifteen  to  sixteen  high 
on  top  of  these,  every  alternate  layer  of  boxes,  including  the  top  layer, 
being  secured  by  two  car  strips  nailed  to  the  ends  of  each  box.     The 


Circular  232  j         HANDLING  CHERRIES  FOR  EASTERN  SHIPMENT  17 

second  row  of  boxes  is  placed  across  the  car  against  the  boxes  in  the 
first  row,  all  boxes  being  driven  in  tight  contact  with  the  first  row. 
(Fig.  12.)  This  manner  of  loading  is  continued  from  each  end  of 
the  car,  leaving  a  space  at  the  doorway  for  bracing,  the  construction 
of  which  is  definitely  prescribed  by  railroad  regulations. 

COSTS    OF    MATERIALS    AND    OPERATIONS 

During  the  season  of  1921  the  following  data  were  collected  relat- 
ing to  the  costs  of  handling  and  packing  the  cherry  crop. 

Cost  of  Materials 

Item  For   10-lb.  box  For  20-lb.  lug 

Shook    $  .225  $  .22 

Making   010  .015 

Labeling 003  .003 

Packing    225  .105 

Paper    .037 

Total  $  .463  $  .380 

Cost   per   pound $  .0463  $  .019 

The  following  figures  represent  the  costs  incident  to  handling  cher- 
ries in  boxes  and  lugs,  respectively,  taken  at  a  representative  orchard : 

Costs  per  Box  for  Handling 

Shed  Packing        Shook  and         Field  Picking  Camp  Total  Number 

overnead  making         overhead  of  boxes 

$  .076         $  .184         $  .163         $  .032         $  .309         $  .029         $  .795  11202 

.017  .041  .152  .054  .060  .053  .930  2476 

Explanation  of  headings  above: 

Shed  overhead:  Foreman,  forewomen,  floor  boys,  inspectors,  nailers,  helpers. 

Packing:  Packers. 

Shook  and  making:  Box  materials,  box  makers,  labeling,  paper  linings. 

Field  overhead:   Picking  foreman,  field  boys,  trucks  and  drivers,  picking  and 

delivery  containers,  ladders. 
Picking:  Pickers. 
Camp:  Housing  expense. 
Number  of  boxes :  Quantities  upon  which  the  averages  were  computed. 

Average  Eeturns  of  a  Representative  Orchard  from  Several  Eastern 
Markets — Season  1920 

Name  of  variety  No.  boxes  Average  No.  lugs  Average 

shipped  sale  price  shipped  sale  price 

Advance    68  $3.20  53  $4.53 

Rockport  221  3.00  647  3.11 

Black  Tartarian  2800  2.60  1295  3.15 

Napoleon   (Royal  Ann)....     1241  2.05  422  2.90 

Bing    1041  2.70  158  3.40 

Black  Republican 559  2.23  504  3.29 

Centennial    42  3.00 

Governor  Wood  151  2.21 


18 


UNIVERSITY  OF   CALIFORNIA EXPERIMENT  STATION 


Fig.  12. — Interior  of  a  refrigerating  car,  showing  the  method  of  loading  cherry 
boxes. 


Fig.  13. — Panoramic  view  of  a  large  cherry  orchard  at  picking  time.     Camp 
for  the  fruit  workers  in  the  foreground. 


CIRCULAR  232]  HANDLING   CHERRIES  FOR  EASTERN   SHIPMENT  19 

THE   LABOR   PROBLEM 

Cherry  picking  comes  as  the  first  spring  occupation  for  those  who 
follow  the  deciduous  fruit  harvests  throughout  the  state.  Labor  at 
this  time  is  generally  plentiful.  The  pickers  are  anxious  for  work 
and  do  not  demand  exorbitant  wages.  Keeping  the  help  satisfied, 
however,  so  that  they  will  remain,  is  a  problem  which  each  grower 
should  carefully  consider.  The  largest  fruit  growers  provide  camp 
grounds  for  their  help.  (Fig.  13.)  Practically  all  the  necessary 
equipment  is  furnished  by  the  owner,  such  as  tents  or  cabins,  beds, 
mattresses,  cooking  and  heating  stoves,  fuel,  drinking  water,  shower 
baths,  sanitation,  and  police  regulation.  Some  of  the  help  choose  to 
board  themselves,  while  others  prefer  to  be  boarded.  In  the  latter 
case  the  owner  must  provide  a  cook  and  a  mess  house. 


